Recipes, creative cooking ideas and food photography from the author of the Taste of Tucson and Sprinkles! Cookbooks
This Sonoran version of tortilla soup features crushed tortilla chips and melted cheese anchored in a clear broth that is seasoned with garlic, green chiles and Mexican oregano.
This crunchy, salty, and spicy coleslaw is an excellent companion to Sonoran style dishes.
This version is the personal creation of Chef Suzana Davila of Tucson's Cafe Poca Cosa/ The Little One, who specializes in these complex sauces.
A cheesy chicken and broccoli casserole featuring my copycat condensed Cream of Chicken Soup recipe.
This super easy salad dressing recipe is especially good on a Greek salad, cucumber salad or Asian Chicken salad and you can make it right in the bottle if you only have a little bit of Sriracha left.
This Spicy and crunchy Sonoran style chicken salad can be served in lettuce taco wraps, tortas and sandwiches or meal sized salads.
Chunky vegetables and feta tossed in a light lemon anchovy vinaigrette.
The Wedge salad is one of these very classic, simple recipes that's accessible to everyone.
The fun thing about pizza is that I can throw a bunch of seemingly unrelated items together and make something new.
The base for gaeng kua is a red curry paste made without the roasted cumin, coriander, and other spices ground into the standard red curry paste.
Sonoran style spicy potato salad tossed with a chili-lime vinaigrette.
Here in Tucson it can be hard to get fresh green papaya, so I use packaged coleslaw mix instead in this spicy Thai cabbage salad inspired by my very favorite Thai dish.
These chipotle eggs topped with caviar and capers are fancy yet simple.
I believe in the healing power of both chicken soup and Thai food.